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Mix up chicken and pork for sausage? good idea?
ArmyGuy -- I keep my knife blade, and plates polished sharp (per CrankyBuzzard's video clips) and so I often only run thru once, the smallest plate I have, and COLD -- nearly frozen meat thru chilled grinder parts -- because I have a $55 grinder from Harbor Freight, and it isn't the strongest on... -
Mix up chicken and pork for sausage? good idea?
I often use 100% chicken thighs, skin and fat, and makes an excellent sausage. R -
Brats Nuremberg style
RedBull, will the previous vids get English subtitles sometime? or at least the recipes in English? Some of them aren't/weren't. Thanks again for posting these. Great job in collecting the info from your family like this. And, thanks for sharing! R -
Some new coarse brats DIY without bowl cutter
never thought of that. Thanks -
Smoked Chicken Enchilada Casserole
Beautimus!! We do the same, except more of a traditional enchiladas, and don't roll them up. When the boys were little they called them FLATULATAS! Of course, they didn't understand the close relationship with flatulence! ha! Thanks for sharing. You have a new wrinkle for what we like... -
Some new coarse brats DIY without bowl cutter
RedBull -- thanks much for posting all these sausage making videos. Thanks, also for the English subtitles! Could you tell me what the "cutter processing aids" are?? Thanks for your time and trouble. Rex aka Polka -
Chicken Italian sausage
just my two cents -- Great Recipe! Who woulda thunk of caraway in an Italian sausage? Anyway, I make chicken sausages often, and I will put my cut up chicken thighs back in the freezer to keep very cold and a bit stiff -- I also do use Cranky Buzzard's plate and knife sharpening videos, esp... -
Prayers for Pops Updated 7/11/19 post #135
thanks much, for keeping us posted!!- Polka
- Post #139
- Forum: Blowing Smoke Around the Smoker.
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Bratwurst and Polish
Texture not right? Crumbly? Smoked too hot / overcooked! Not juicy? Not enough fat! Flavor not quite right? Here is Marianski's Polish Sausage in 1000g and 5# versions: 1000g (@2.2LBS) pork (min 80/20) - 2268g (@5LBS) 18g salt 40g 2.5g cure #1... -
Bratwurst and Polish
If you will -- was the texture not what you expected? Not juicy? Flavor not quite right? Were they supposed to be smoked, and you didn't? We will need a bit more to go on to help you. Please tell us what you will. Thanks. Rex aka Polka -
Bratwurst and Polish
Good Polish Kielbasa is cure, Salt, Pepper, and Garlic. Maybe a little sugar, and marjoram; Smoked. What might you have done wrong? -
Best Grilling Sausage
If it is something you have already made in the freezer -- whatever you make, short of breakfast style sage-y sausage would be a treat to throw on the grill to brown off, and serve! If brats are too unusual, and dogs too costco, try a sweet or hot italian type. Unsmoked Kielbasa will go under... -
Help is needed
I usually make 5 lb batches. I have the 5# (7L) stainless steel from Hakka -- Chinese made. However AND it is all metal gears. Have had it for 3 years now. Works great to have a dedicated stuffer. Was about $99 including shipping at the time. Probably a bit higher 3 years later. I'm very... -
Where do you get your lamb
Like alot of things supply AND demand. Sometimes the supply is available, but if there is no demand, there is nothing offered. I get mine from local walmart, and it is usually breast (think brisket + ribs) most of the year, at about 2.70 lb, too. Local Kroger doesn't carry -- no demand to... -
Prayers for Pops Updated 7/11/19 post #135
Okay -- we're about two weeks past this therapy rehab -- any new "news?" R- Polka
- Post #112
- Forum: Blowing Smoke Around the Smoker.
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Expensive Hobby....
Well, I sold my wife on our grinder by showing her that I can grind our hamburger with less cost than she was buying it anywhere by more than a dollar a pound by buying brisket from 1.75 to 2.99 lb, trimming and grinding for her, instead of the 3.35 lb chubs, or 3.99 or more ground in the store...- Polka
- Post #9
- Forum: Slicers, Grinders, Tools, Equipment
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Paprika / Cayenne
As I said above, that's what I'll do for my Kolbasz. thanks R -
Paprika / Cayenne
Thanks for the suggestion. My son has some, and I'll look into that. Hungarian Kolbasz is in my sights, and might try the chipotle on a different project. Thanks again. R
